Portola Hotel & Spa Monterey, CA
A Cook 3 must have the ability to take direction of Chefs and culinary supervisors and execute assigned tasks in a timely manner. Cook 3 must have the skills to run a Hot or Cold line station, as well as, assisting in Banquet operations. Cook 3 must possess a basic understanding of culinary terminology, all cooking techniques, product handling and all tools and equipment used in food production. The ideal candidate will be required to hold a ServeSafe food handling certification, and possess the ability to adhere to these standards, as well as, Portola Hotel and Spa's strict safety standards. The Cook 3 must have open and flexible availability to work as needed due to the changes in business. Must be able to meet the physical demands of the job. Previous experience is recommended.